Mangalorean Prawn Curry Recipe | Prawn Gassi (Step-by-step Recipe)

by Rachna

I absolutely love prawns. And apart from making them grilled or having prawn in pasta dishes, I also enjoy coconut-based  Indian shrimp curry dishes. I make prawn curry just like Meen moilee ( a Kerala style coconut-based shrimp curry recipe that is super tasty).

I also love Goan prawn curry with its taste of coconut milk and kokum. Today I am sharing Mangalorean prawn curry recipe or prawn gassi recipe. This prawn curry recipe is Malvani style which is a coastal style of cooking in Mangalore. It’s a favourite of mine.

prawn gassi

Here’s how to make this delicious prawn gassi recipe that is also very simple to make:

Ingredients

  • 1/2 Kg. or 1.1 lb large prawns shelled and deveined

For masala paste

  • 2 onions chopped
  • 1/2 coconut scraped or chopped
  • 2 tsp. ginger-garlic paste
  • 8 dry red chillies (Byadgi or Kashmiri)
  • 1/4 tsp. fenugreek seeds
  • 1/2 tsp. turmeric powder
  • 1 tbsp. peppercorn
  • 1 tsp. cumin seeds
  • 2 tsp. coriander seeds
  • Salt to taste
  • 2 tbsp. oil
  • 2 tbsp. tamarind paste
  • 1.5 cups prawn stock or veg stock or water

Instructions:

Dry roast red chillies, fenugreek seeds, peppercorn, cumin seeds and coriander seeds for 2 minutes till fragrant.

In a blender the dry and roasted spices all with chopped coconut and turmeric powder till you get a thick paste. Use some water if needed. Now heat oil in a pan and fry finely chopped onions till golden brown.

Now add the coconut spice paste to this along with ginger garlic paste and cook till the raw smell is gone and the curry looks glossy. It took me about 15 minutes. Make sure that the masala paste does not burn.

Now add 1.5 cups prawn stock for more prawn flavour or any other stock or water to the masala. Bring to a boil.

Add the prawns along with tamarind paste and cook for just about 3-5 minutes. 

Turn off the heat and let the prawns soak in the flavour. Garnish with coriander leaves and serve hot with boiled rice or appams. Your prawn gassi is ready to serve.

Recipe Notes

  1. Using prawn stock enhances the flavour of the curry but you can use plain water as well or veg or chicken stock if you so wish.
  2. I generally keep the shells and heads of the prawns when I devein them and make a quick broth by boiling them in water and straining.
  3. You can use the same recipe to make fish curry Mangalore style by using any firm fish. Just increase the cooking time suited to the fish you are using.
  4. Do not overcook the prawns or they become rubbery.
Indian shrimp curry
5 from 6 votes
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Mangalorean Prawn Curry | Prawn Gassi Recipe

This Mangalorean Prawn curry or prawn gassi recipe is a tasty coconut shrimp curry that is absolutely finger licking delicious. Do try this easy recipe.

Course Main Course | Curry
Cuisine Indian, Karnataka | South Indian
Keyword mangalorean prawn curry, prawn curry, prawn gassi
recipe Mangalorean Prawn Curry, Prawn gassi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 278 kcal
Author Rachna Parmar

Ingredients

  • 1.1 pound prawns shelled and deveined

For masala paste

  • 2 onions large
  • 1/2 coconut scraped
  • 2 tsp. ginger garlic paste
  • 8 dry red chillies
  • 1/2 tsp. fenugreek seeds
  • 1 tbsp. peppercorn
  • 1 tsp. cumin seeds
  • 2 tsp. coriander seeds
  • Salt to taste
  • 2 tbsp. oil
  • 2 tbsp. tamarind paste
  • 1.5 cups prawn stock or veg stock or water

Instructions

  1. Dry roast red chillies, fenugreek seeds, peppercorn, cumin seeds and coriander seeds for 2 minutes till fragrant.
  2. In a blender the dry and roasted spices all with chopped coconut till you get a thick paste. Use some water if needed.
  3. Now heat oil in a pan and fry finely chopped onions till golden brown.
  4. Now add the coconut spice paste to this along with ginger garlic paste and cook till the raw smell is gone and the curry looks glossy. It took me about 15 minutes. Make sure that the masala paste does not burn.

  5. Now add 1.5 cups prawn stock for more prawn flavour or any other stock or water to the masala. Bring to a boil.

  6. Now add the prawns along with tamarind paste and cook for just about 2-3 minutes. Turn off the heat and let the prawns soak in the flavour.

  7. Garnish with coriander leaves and serve hot with boiled rice or appams. Your prawn gassi is ready.

Recipe Notes

  1. Using prawn stock enhances the flavour of the curry but you can use plain water as well or veg or chicken stock if you so wish.
  2. I generally keep the shells and heads of the prawns when I devein them and make a quick broth by boiling them in water and straining.
  3. You can use the same recipe to make fish curry Mangalore style by using any firm fish. Just increase the cooking time suited to the fish you are using.
Nutrition Facts
Mangalorean Prawn Curry | Prawn Gassi Recipe
Amount Per Serving
Calories 278 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 314mg105%
Sodium 980mg43%
Potassium 368mg11%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 28g56%
Vitamin A 301IU6%
Vitamin C 10mg12%
Calcium 244mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Your tasty Mangalore shrimp curry is ready to serve.

Indian shrimp curry recipe

Have it with some rice or appams. And then all you will need is a nice sleep. You can also have it as a perfect dinner or lunch recipe with family or when entertaining friends.

Here are some more seafood recipes for you to try out. If you like the recipe do share with your friends.

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11 comments

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11 comments

Sanch @ Sanch Writes December 3, 2018 - 7:59 pm

That looks yummy! I just need to figure out if I can find tamarind paste back home; it’s one ingredient I can’t seem to find often.

Reply
Rachna December 6, 2018 - 8:53 am

Oh, do you not have any Indian stores closeby? Or you can carry some paste back from here.

Reply
Jyotirmoy Sarkar December 4, 2018 - 7:14 pm

Seems delicious, bookmarked it, will try.

Reply
Rachna December 6, 2018 - 8:53 am

Thanks Jyotirmoy

Reply
usha June 29, 2019 - 3:05 pm

Great Curry.
I suppose that coconut is added along with onion at the time of grinding ?

Reply
Maria March 22, 2020 - 3:46 am

5 stars
This was SO. GOOD. Added some chopped tomatoes for extra gravy. My husband is from Hyderabad and I struggle (especially as an Italian American) to find South Indian recipes that my husband will approve of. And he devoured this and asked for seconds! Thanks for sharing. This one is a keeper!!

Reply
Rachna March 23, 2020 - 6:12 pm

Thanks Maria. You really made me so happy with your comment. 🙂

Reply
Keerthi March 22, 2020 - 10:19 am

Excellent recipe…….my family just loved it. Thanks Rachana…….?……yummy

Reply
Rachna March 23, 2020 - 6:11 pm

Happy that your family loved it, Keerthi. 🙂

Reply
Gondi May 31, 2020 - 1:24 pm

5 stars
Such an authentic recipe. Your measurements and method are so good. This dish is truly addicting. Thanks for sharing

Reply
Rachna May 31, 2020 - 7:50 pm

Thank you so much, Gondi. Glad you liked the recipe.

Reply

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